Description
Crispy, fluffy, and plant-based, these vegan sourdough waffles are a delicious twist on a breakfast classic, offering tangy flavor and a satisfying texture.
Ingredients
Scale
- 1 cup sourdough starter (100% hydration)
- 1 cup all-purpose flour
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)
- Optional: 1/2 cup fresh or frozen blueberries
- Optional: 1 tablespoon chia seeds
- Optional: 1 teaspoon cinnamon
Instructions
- Preheat your waffle iron according to manufacturer’s instructions.
- In a large bowl, mix the sourdough starter, almond milk, melted coconut oil, maple syrup, and vanilla extract until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined—do not overmix.
- Fold in optional add-ins like nuts, blueberries, chia seeds, or cinnamon if using.
- Lightly grease the waffle iron with coconut oil or cooking spray.
- Pour the batter onto the preheated waffle iron and cook for 4-5 minutes or until golden brown and crispy.
- Transfer cooked waffles to a 200°F (93°C) oven to keep warm while you make the rest.
- Repeat until all batter is used, greasing the iron as needed.
Notes
Let the batter rest for a few minutes before cooking to enhance fluffiness. Avoid opening the waffle iron too soon to ensure crisp results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Vegan
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan sourdough waffles, plant-based waffles, sourdough breakfast